Toasted Coconut Pina Colada Ice Cream
Recipe inspired by and with thanks to David Lebowitz
Foto: Barefeet In The Kitchen
Ingredients
- 1 13 ounce can unsweetened Thai coconut milk
- 1/2 fresh pineapple (1 3/4 cups pineapple puree)
- 1 cup sugar
- pinch of salt
- 1 tablespoon dark rum
- 1 cup toasted coconut, reserve 1/4 cup for topping
Steps
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Place fresh pineapple in the blender and blend until not quite smooth. (I liked the little bits of pineapple in the ice cream.) In a mixing bowl, whisk together the milk, 1 3/4 cups of the pineapple puree, sugar, salt, and rum. Pour into the ice cream machine and freeze according to manufacturer's directions.
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While the ice cream is churning, preheat oven to 350 degrees. Spread 1 cup of coconut across a baking sheet. Toast in the oven until lightly browned, about 6-7 minutes. Remove from the oven and let cool.
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When the machine is finished, stir in about 3/4 cup of the coconut and place in freezer. Freeze until as firm as desired. Serve with the extra coconut sprinkled on top, along with chunks of pineapple, if desired. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| can unsweetened Thai coconut milk | 1 ounce | Rp 12.000/kg | Rp 1.200 |
| fresh pineapple | 0.5 | - | - |
| sugar | 1 cup | - | - |
| pinch of salt | - | - | - |
| dark rum | 1 tablespoon | - | - |
| toasted coconut | 1 cup | - | - |
*Estimated market prices, may vary by region
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